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Made this quick and easy cake five times, and everyone loves it. I use coconut oil instead of butter and add 1tsp of vanilla and 1 tsp instant coffee to the recipe. I check the cake after 18 minutes and usually bake for a couple more. This is now my go to dessert when we have guests with gluten troubles.

Easy, gluten free, and chocolate. Couldn't ask for more. I've made this 4 times now without any modification other than reducing the cooking time. Served with fresh whipped cream and raspberry reduction, it's a hit every time.

Finally a gluten free, dairy free recipe that satisfies my sweet tooth. I used coconut oil as some other reviewers and coconut sugar. I will be making this cake from now on. I baked for 18 min, still a little dry will try 15 minutes next time.

I followed the suggestions of a previous reviewer and baked it for 18min - also used a tart pan w/ removable bottom - easier to remove the cake - it was delicious - served it with a syrah reduction sauce and vanilla cream
I will definately make again.

I chose this recipe because I needed to bring a gluten free dessert to a dairy Yom Kippur dinner. I accidentally forgot to put in the butter! It took a little more than 15 minutes to bake. I used parchment paper on the bottom of the pan but didn't grease it, bad mistake as it lifted a thin layer of crust off. Be very gentle when flipping it over, as it is fragile. I dusted it with cocoa powder and it looked a little bit better. Everyone loved it and appreciated that it was butter free. It was actually a very nice texture without the butter - fluffier than typical flourless chocolate cake. I will most likely make this again!

I tried this recipe and the cake didn't rise, it is the same high as the hight of the batter i poured in the form, and the cake started crumbling as soon as I took it out of the oven. I didn't put it in a cool, but left on top of the oven where the air temperature was still warm.
I followed the recipe with a substitution of butter for vegetable butter-like spread cause I am making for gluten and dairy-free friend of mine.
Any ideas and help are welcome.
Thanks

Just made this tonight. It is the best chocolate cake I've had in a long time. So simple and delicious! I prepared the recipe exactly as written but baked the cake for only 18 minutes (mainly because we were running late for dinner reservations). I took the cake out with the center looking undercooked and left it to cool in the pan. When we returned, the cake was perfectly cooked with a fudgy, moist center. Thanks to the other reviewers about the shortened cooking time. Cheers!

This is my "go-to" chocolate recipe. It has been a hit to everyone I've served it to. I especially like making individual little cakes with my mini cupcake pan and foil cupcake liners. Takes approx 10-12 minutes in my oven. Great with ice cream, whip cream, berries, caramel sauce, coulis, or even on their own with coffee for a fancy treat.